Baked Pumpkin Donuts are a cozy homemade treat filled with warm cinnamon, pumpkin spice, and rich pumpkin flavor. They bake up soft and tender without the mess of frying, then get finished with a smooth brown sugar icing for an extra layer of fall sweetness.
Whether you need an autumn breakfast, an afternoon snack, or something special for a family gathering, this pumpkin donuts recipe is simple enough to make at home and impressive enough to share.
Why You’ll Love This Recipe
These easy baked pumpkin donuts have everything you want in a fall treat: a moist, cake-like texture, plenty of pumpkin flavor, and warm spices in every bite. Because they are baked rather than fried, preparation is straightforward and cleanup is easier.
The pumpkin puree helps keep the donuts wonderfully tender, while cinnamon and pumpkin pie spice give them their signature autumn aroma. The brown sugar icing adds a sweet, caramel-like finish that pairs beautifully with the spiced donuts.
They are also family-friendly, halal-friendly, and easy to customize with walnuts, pecans, cinnamon, or a simple dusting of confectioners’ sugar.
Ingredients
For the Pumpkin Donuts
- 1 3/4 cups (219g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup (120ml) vegetable oil
- 3/4 cup (150g) packed brown sugar
- 2 large eggs, room temperature
- 1 cup (226g) pumpkin puree
- 1/3 cup (80ml) milk, room temperature
- 1 teaspoon pure vanilla extract
For the Brown Sugar Icing
- 3/4 cup (150g) packed brown sugar
- 1/4 cup (60ml) whole milk
- 1 tablespoon (14g) unsalted butter
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (170g) sifted confectioners’ sugar
- Pinch of salt
- Crushed walnuts, optional
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease a donut pan with nonstick cooking spray.
- Add the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice to a large mixing bowl. Whisk until the dry ingredients are evenly combined.
- In a separate bowl, whisk the vegetable oil and brown sugar together. Add the eggs, pumpkin puree, milk, and vanilla, then whisk until smooth.
- Pour the pumpkin mixture into the dry ingredients. Stir gently just until the batter comes together. Stop mixing as soon as you no longer see dry streaks of flour to help keep the donuts tender.
- Transfer the batter to a piping bag or a large food-safe bag with one corner snipped off. Pipe the batter evenly into the prepared donut cavities, filling them approximately halfway.
- Bake the Baked Pumpkin Donuts for about 10–11 minutes. They are ready when the tops spring back after being gently pressed.
- Leave the donuts in the pan for about 2 minutes before carefully transferring them to a wire rack. Repeat with the remaining batter as necessary. Allow the donuts to cool before adding the icing.
- To prepare the icing, place the brown sugar, milk, and butter in a small saucepan over medium heat. Stir until melted and smooth, then bring the mixture to a gentle simmer for about 1 minute.
- Remove the saucepan from the heat. Whisk in the vanilla followed by the sifted confectioners’ sugar. Add a small pinch of salt and continue whisking until smooth.
- Allow the icing to stand for approximately 5 minutes so it can thicken slightly.
- Dip the top of each cooled donut into the warm brown sugar icing. If desired, immediately sprinkle with crushed walnuts.
- Transfer the finished donuts to a wire rack and allow the glaze to set before serving or storing.
Tips & Tricks
Avoid overmixing the batter. Mixing only until the wet and dry ingredients come together gives homemade pumpkin donuts a softer, lighter crumb.
Use pure pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling already contains added sweeteners and spices and can change both the flavor and texture of the recipe.
For easier and neater filling, pipe the batter into the donut pan rather than spooning it in.
Let the donuts cool before glazing. Very hot donuts can cause the icing to become thin and slide off.
If your icing becomes too thick while dipping, whisk in a very small amount of milk. If it becomes too thin, let it stand for a few more minutes.
For extra crunch, replace walnuts with chopped pecans. You can also leave the nuts off completely for a smooth glazed finish.
If using a mini donut pan, begin checking the donuts after approximately 8 minutes since smaller donuts bake more quickly.
Details
Prep Time: 20 minutes
Cook Time: 10–11 minutes per batch
Cooling and Icing Time: Approximately 20 minutes
Total Time: Approximately 50 minutes
Yield: Approximately 12–16 donuts, depending on pan size
Category: Breakfast, Dessert
Method: Baking
Cuisine: American-inspired
Difficulty: Easy
Dietary Notes: Halal-friendly, vegetarian, alcohol-free
Notes
For a lighter finish, skip the brown sugar icing and coat the cooled pumpkin spice donuts with cinnamon sugar or dust them lightly with confectioners’ sugar.
Melted coconut oil or canola oil can be substituted for vegetable oil. If using coconut oil, make sure the other wet ingredients are not cold so the oil does not solidify while mixing.
Serve the donuts with coffee, tea, warm milk, or hot chocolate for a cozy fall breakfast or dessert.
For additional texture, sprinkle chopped walnuts or pecans over the icing before it sets.
Nutrition
Approximate nutrition per glazed donut, depending on size and amount of icing:
Calories: 280–320 kcal
Protein: 3–4g
Carbohydrates: 45–50g
Fat: 10–12g
Nutritional values are estimates and will vary according to ingredients, portion size, and toppings.
FAQ
Can I use canned pumpkin for Baked Pumpkin Donuts?
Yes. Canned pure pumpkin puree works very well and makes preparation especially convenient. Make sure you use pure pumpkin rather than sweetened pumpkin pie filling.
Why are my baked pumpkin donuts dense?
Overmixing is one of the most common reasons cake-style donuts become dense. Stir the wet and dry mixtures together only until the flour has been incorporated. Measuring too much flour can also make the donuts heavy, so measure it carefully.
Can I make these pumpkin donuts without icing?
Absolutely. The donuts have plenty of cinnamon and pumpkin spice flavor on their own. You can serve them plain or finish them with cinnamon sugar or a light dusting of confectioners’ sugar.
Can I make mini pumpkin donuts?
Yes. Pipe the batter into a greased mini donut pan and start checking for doneness at around 8 minutes. Baking time can vary slightly depending on the pan and oven.
What toppings work well with pumpkin spice donuts?
Chopped walnuts and pecans are excellent choices. Cinnamon sugar, confectioners’ sugar, or a light sprinkle of cinnamon over the brown sugar icing also works beautifully.
Can I prepare the batter ahead of time?
For the best rise and texture, bake the batter shortly after mixing it because the baking powder and baking soda begin working once they come into contact with the wet ingredients.
Storage
Store leftover donuts in a tightly covered container at room temperature for up to 2 days. For longer storage, refrigerate them in an airtight container for up to 1 week.
To freeze them, it is best to freeze the donuts before icing. Once completely cool, place them in a freezer-safe container with parchment paper between layers and freeze for up to 2 months. Thaw at room temperature and add fresh icing before serving.
For a warm donut, reheat an unglazed donut in the microwave for approximately 10–15 seconds. Glazed donuts are best allowed to return to room temperature naturally so the icing maintains its consistency.
Similar Recipes
Baked Pumpkin Donuts with Brown Sugar Icing
Ingredients
For the Pumpkin Donuts
- 1 3/4 cups 219g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup 120ml vegetable oil
- 3/4 cup 150g packed brown sugar
- 2 large eggs room temperature
- 1 cup 226g pumpkin puree
- 1/3 cup 80ml milk, room temperature
- 1 teaspoon pure vanilla extract
For the Brown Sugar Icing
- 3/4 cup 150g packed brown sugar
- 1/4 cup 60ml whole milk
- 1 tablespoon 14g unsalted butter
- 1 teaspoon pure vanilla extract
- 1 1/2 cups 170g sifted confectioners’ sugar
- Pinch of salt
- Crushed walnuts optional
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease a donut pan with nonstick cooking spray.
- Add the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice to a large mixing bowl. Whisk until the dry ingredients are evenly combined.
- In a separate bowl, whisk the vegetable oil and brown sugar together. Add the eggs, pumpkin puree, milk, and vanilla, then whisk until smooth.
- Pour the pumpkin mixture into the dry ingredients. Stir gently just until the batter comes together. Stop mixing as soon as you no longer see dry streaks of flour to help keep the donuts tender.
- Transfer the batter to a piping bag or a large food-safe bag with one corner snipped off. Pipe the batter evenly into the prepared donut cavities, filling them approximately halfway.
- Bake the Baked Pumpkin Donuts for about 10–11 minutes. They are ready when the tops spring back after being gently pressed.
- Leave the donuts in the pan for about 2 minutes before carefully transferring them to a wire rack. Repeat with the remaining batter as necessary. Allow the donuts to cool before adding the icing.
- To prepare the icing, place the brown sugar, milk, and butter in a small saucepan over medium heat. Stir until melted and smooth, then bring the mixture to a gentle simmer for about 1 minute.
- Remove the saucepan from the heat. Whisk in the vanilla followed by the sifted confectioners’ sugar. Add a small pinch of salt and continue whisking until smooth.
- Allow the icing to stand for approximately 5 minutes so it can thicken slightly.
- Dip the top of each cooled donut into the warm brown sugar icing. If desired, immediately sprinkle with crushed walnuts.
- Transfer the finished donuts to a wire rack and allow the glaze to set before serving or storing.
Notes
Conclusion
These Baked Pumpkin Donuts bring together soft pumpkin cake, fragrant fall spices, and creamy brown sugar icing in an easy oven-baked treat. There is no frying required, and the straightforward batter makes them approachable even if homemade donuts are new to you.
Enjoy them freshly glazed for a cozy weekend breakfast, make a batch for an autumn gathering, or keep a few plain for a simple snack. Once you smell the cinnamon and pumpkin spice coming from the oven, this may quickly become one of your favorite fall baking recipes.